Culinary Foundations I - The Student Chef · When you buy a “pint” of Haagen-Dazs, it weighs 14 oz. ... 36 Culinary Foundations Spring 2010 ... Culinary Foundations I!

Culinary Foundations I

Class 4: Measurements; Recipes; Shallow Fry, Deep Fry; Fats & Oils

Fall 2011 Culinary Foundations I 1

Measuring Ingredients }  Accurate measurements are important

}  Control Costs }  Ensure Quality & Quantity Consistency }  Used for Food Prep and Portioning

2/20/14 Chef Tim O'Donnell, CEC 2

Ingredient Measurement Conventions }  Count

}  “each” “bunch” “cloves” “heads” “dozen” }  Convenient-not very accurate (ex. “a clove of garlic” How big?)

}  Volume }  Space occupied by solid, liquid, or gas }  More suited for liquid measures-less precise than weight

}  Weight }  Mass or heaviness }  Most accurate-Preferred where precision in needed (ex. standardized

recipes, baking, recipe development, dietetic cooking, large quantities, etc.)


Measuring Equipment


}  Nested or Dry Measuring Cups }  Graduated or Liquid Measuring Cups }  Measuring Spoons }  Ladles }  Portion Scoops or “Dishers” }  Scales

}  Spring Scale }  Digital Scale }  Balance-Beam Scale

Liquid Measures


}  Ounces (Fluid Ounces), Cups, Pints, Quarts & Gallons (fl.oz, c., pts., qts., gal.)

}  Milliliters, Deciliters, Liters (ml., dl., l.)

Dry Measures


}  Cups, Teaspoons, Tablespoons, “Dash” or “Pinch” }  Teaspoons and tablespoons may be used for dry or wet measures.

}  “Scoop and Sweep” vs. “Spoon and Sweep”

Scales


Portioning


}  Ladles, Scoops and Dishers }  Disher # = approx. Number of Scoops per Quart. }  A “#30 = 1 ounce

Your Easiest Measuring Spoon


Your Easiest Measuring Spoon


Weight vs. Volume }  1 Cup of Water=8 ounces }  1 Cup of Flour = about 4.5 ounces

}  Depends on type, and compactness

}  1 Cup of Sugar = about 7 ounces }  1 Cup Honey=about 12 ounces


Cooking Convention By Convention, Water, Liquids and Fats, Weight = Volume

2 Cups Water, Butter or Oil = 16 ounces “A pint is a pound the world around.”


“When isn’t a pint “a pound the world around?”

}  A “Pint” in the UK is actually 20 oz. }  When you buy a “pint” of Haagen-Dazs, it weighs 14 oz.


Standard Measurements }  Teaspoon = tsp. }  Tablespoon = Tbsp. }  Ounce = oz. }  Cup = c. }  Pint = pt. }  Quart = qt. }  Gallon = gal. }  Pound = # }  Gram = g. }  Kilo(gram) = kg. }  Milliliter = ml. }  Liter = l.

}  3 tsp. = 1 Tbsp. }  2 Tbsp. = 1 oz. }  8 oz. = 1 cup }  16 oz. = 1# }  2 c. = 1 pt. }  2 pt. = 1 qt. }  4 qt. = 1 gal. }  1000 g. = 1 kg. }  1000 ml = 1 l.


Gallon, Quarts, Pints & Cups


Common Conversions }  1 oz. = 29.6 ml (30 ml) }  16 oz. = 1 # = 454 g.


Recipes }  Recipes (or formulas) are tools for training and managing

food costs. }  Recipes

}  Can Be Limited by Language }  Often Contain Errors }  Do Not Replace Mise En Place }  Should be Used as a Guide


Components (minimum) of a Recipe }  Name of Item }  Servings or Yield }  List of Ingredients }  Method of Preparation


In Class Assignment: 5 Minutes }  Everyone take out a piece of paper and write a recipe for

“Buttered Toast” }  Discuss the nuances necessary for writing this recipe.

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In Class Assignment: 5 Minutes }  What type of bread did you use? }  How thick was it cut? }  How was it toasted? }  What color did you toast it to? }  Did you use softened butter?

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“Standardized” Recipes }  Are recipes associated with a foodservice operation’s menu. }  Used for Training }  Ensure Consistent Quality & Quantity }  Monitor Work Efficiency and Reduces Waste }  Helps Wait Staff to Understand Menu Items


Frying }  High-Temperature Cooking

Food in a Fat or Oil }  Fried Food is Crisp and

Browned and/or Caramelized

}  Techniques vary with Amount of Fat/Oil

}  Techniques include Sauté, Shallow or Pan-Fry and Deep Fry

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Deep Frying }  Completely Submerging Foods in Hot Fat or Oil }  “GB & D” (Golden Brown & Delicious) }  Most Items are Breaded or Battered }  Thick Cut Potatoes…Blanched First }  Use High Quality Fat…High Smoke Point

}  A saturated fat (hydrogenated or animal fat) }  Not a salad oil!

}  Recovery Time


Deep Frying con’t }  Frying Temperature 325˚ to 375˚ }  Cut Foods to a Uniform Size }  Season before Coating }  AND Season Immediately after Frying }  Have Landing Area-Absorb Excess Oil }  Serve Immediately & Hot

}  Fried foods do not hold well


Deep Frying con’t }  Swimming Method OR }  Basket Method }  Season before Coating }  AND Season Immediately after Frying }  Apply Coatings Immediately Prior Frying }  Allow for Recovery Time }  “Oven-Fried” is not deep fried


Batters and Breading }  Standard Breading Procedure

}  Coat with Starch (Flour) }  Coat with Egg Wash }  Coat with Breading

}  Bread Crumbs }  Cracker Meal }  More Flour }  Corn Meal


Batters and Breading, con’t. }  Batters

}  Starch & Liquid }  Optional Leavener

}  Beer Batter }  Tempura }  Soda Water


Standard Breading Procedure }  Product (Trimmed and Seasoned) }  Starch (Flour or Corn Starch) }  Egg Wash (4 oz. Water or Milk per 2 Whole Eggs) }  Coating }  Holding (before Frying) }  Drain & Hold (after Frying)


Fats


Fats: Functions }  Vital Nutrient }  Carries Fat Soluble Flavors }  Taste (Butter) }  Tenderizer (Marbling in Meat) }  Heat Conductor (Oil in Sautéing) }  Starch Separation ( In Roux and Batters) }  Sealing (Basting) }  Lubrication (Coating pans) }  Moisture Retention }  Leavening (Puff-Pastry)


Oils }  Oils are fats that are liquid

at room temperature


Oils, con’t }  Vegetable Oils (Corn) }  Seed Oils (Canola) }  Nut Oils (Peanut) }  Olive Oils }  Flavored Oils


Moroccan Argan Oil }  Used by some Chefs and

“Foodies” also in some cosmetics.

}  Traditionally harvested by the Berbers via goats that ate the seeds, and then excreted them, collected and pressed.

}  Mostly done by machines now. *(Kopi luwak coffee is “harvested” in

the same way…via Civets in Sumatra…$300/pound)

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Animal Cooking Fats }  Butter }  Lard (Rendered Pork Fat) }  Bacon Fat }  Schmaltz (Chicken Fat) }  Tallow (Rendered Suet) }  Duck Fat }  Horse Fat


Shortening and Margarine }  Shortening

}  Hydrogenated Vegetable Fat }  Solid at Room Temperature }  Uncolored, Unsalted

}  Margarine (Today) }  Usually Colored and Salted }  Used for Spreads


Margarine Act of 1886 }  Raised the price of

margarine through the use of taxes in an attempt to protect dairy farmers.

}  Bootleggers were jailed for Smuggling Margarine!

}  Act was repealed WWII }  Other laws prevented

manufacturers from using yellow-food coloring


Margarine Bootlegger Charles Wille sent Leavenworth Federal Penitentiary

Rancidity }  When fats spoil, especially when exposed to light and air. }  Off Flavors and Odor


Smoke Point and Flash Point }  Smoke Point is the Temperature at which a fat begins to

break-down and smoke. }  Extra-Virgin Olive Oil 250˚F }  Butter 260˚F }  Butter Clarified 335˚-380˚F }  Canola Oil 430˚F/448˚F }  Peanut Oil 450˚

}  Smoke/Flash Point is Lowered by Old, Dirty and Degraded Oil

}  Flash Point is the Temperature at which a fat may ignite.


Smoke Point and Flash Point 1  Flavor of an oil comes from small amounts of other

compounds suspended in the fats that make-up the oil. 2  These additional compounds affect the smoke point of

the oil and sensitivity to oxidation. 3  Ergo, more flavor…lower smoke point and greater

susceptibility to oxidation. 4  Or, Highly-Refined oils are clearer, less flavor and have

higher smoke points, etc.

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Factors Affecting Oil Degradation }  Combining different fats and oils }  Presence of foreign properties (batter) }  Over-heated oil }  Presence of salt }  Number of times oil is used }  Length of time oil is heated }  Storage of oil (exposure to oxygen, light, temperature)

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Signs of Deteriorated Oil }  Dark Oil; Oil darkens with use because the oil and food molecules

burn when subjected to high/prolonged heat. }  Viscosity Changes: Thickens with use. }  Sediment at the bottom of the fryer or are suspended in the oil. }  Smoke appears before the temperature reaches 375˚F }  Rancid or "off" smells. It should be discarded.

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The 5-Stages of Fryer Oil Quality

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Fall 2011 CHRM 1030 43

Good Oil

Bad Oil

Health Effects of Fried Foods }  Fried Foods Generally Have More Saturated Fats }  Increased Cholesterol Level-Increase Cardio-Vascular Disease }  Fried Starches = Increase Acryl amide, a Carcinogen

}  *No Increase in cancer rates have been linked with fried foods…yet. }  Frying foods at lower temperature (under a vacuum) reduces the amount

acryl amide.

}  More Fat…More Calories }  Trans-Fats…Raise LDL’s and Lowers HDL’s

}  Not a dietary Fat }  Increases the Risk of Coronary Artery Disease

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Other Issues with Deep Frying }  Cost of Oil }  Storage of Used Oil }  Disposal of Oil }  Environmental Impact }  Recycling Cooking Oil }  Allergies to Nut Oils or to the Products Fried in Oils

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The Perfect French Fry (Do this in Lab) }  McDonalds!? }  Size: ¼” }  Potato: Russet }  Par-cooked:

}  Blanched 10 minutes in boiling water and vinegar (2 quarts water, 2 tbsp vinegar)

}  And, 50 seconds in 360˚F oil, then frozen

}  Final Fry at 360˚F for 3½ minutes

}  Season and Serve Hot

Fall 2011 CHRM 1030 46

The Perfect Potato Chip (Do this in Lab) }  Lays!? }  Size: 1/16” }  Potato: Russet }  Par-cooked:

}  Blanched 3 minutes in boiling water and vinegar (2 quarts water, 2 tbsp vinegar)

}  Dry }  Final Fry at 325˚F for 5

minutes }  Season and Serve Hot

Fall 2011 CHRM 1030 47

Class 4 Lab Mise en Place Knife Skills

Breading/Batter Procedure Shallow and Deep-Fry Procedure Fried Chicken (Shallow-Fried) Beer Battered Cod (Deep-Fried) Fried Okra Hushpuppies French Fries Beignets


Culinary Foundations I - The Student Chef · When you buy a “pint” of Haagen-Dazs, it weighs 14 oz. ... 36 Culinary Foundations Spring 2010 ... Culinary Foundations I!

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